5-Layer Mason Jar Taco Dip — Damn Delicious

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5-Layer Mason Jar Taco Dip

Disclosure: This post is sponsored by Frito-Lay. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Everyone’s favorite dip in mason jar form! Everything is layered in individual jars so it makes for the easiest serving! Loaded with taco beef, refried beans, guacamole, pico de gallo, and cheese!

Do you ever want to serve a dip at a party but you’re super worried about the whole double dipping situation?

I always try to be courteous at a party so if I land a large enough chip, the second bite never has any dip on it.

Double dipping courtesy, right?

Well, now you don’t have to worry about any of that because we have our very own taco dip in individual jars!

It’s portable, it’s easy, it’s perfect for crowds, and you don’t have to share with anyone!

Best of all, you serve these with my favorite TOSTITOS Yellow Corn Bite Size!

5-Layer Mason Jar Taco Dip

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Everyone’s favorite dip in mason jar form! Everything is layered in individual jars so it makes for the easiest serving! Loaded with taco beef, refried beans, guacamole, pico de gallo, and cheese!

Ingredients:

  • 1 tablespoon olive oil
  • 8 ounces ground beef
  • 1 tablespoon taco seasoning
  • 2 (9-ounce) cans Fritos Bean Dip, Original Flavor, warmed
  • 1 cup guacamole, homemade or store-bought
  • 1 cup pico de gallo
  • 1 cup shredded cheddar cheese
  • 1 (12.5-ounce) package TOSTITOS Yellow Corn Bite Size

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  2. Divide ground beef into 4 (16-ounce) widemouth glass jars with lids. Layer with refried beans, guacamole, pico de gallo and cheese.
  3. Serve with TOSTITOS Yellow Corn Bite Size.

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21 comments

Love that these are in cute mason jars! Beautiful and tasty is a great combo!

How fun. Cant wait to make these!! Great idea. Thanks!!

RE: Double Dipping Etiquitte

Simply break the chip in half… Problem solved, though to some germophobes, finger tips may be a problem.

And BTW, LOVE your stuff. Thank you for all you do to make our lives easier and more delicious!

Haha, very true! Thank you!

Love this cute idea
What a hit they would be
Thank you Chunga
Love your stuff❤️❤️❤️

Awesome idea for the baby shower I am hosting!

Oh fun! Yes, these are great!

Love this idea! Making this fer my crew!

This is a very creative, novel idea! The only improvements I would suggest are to make everything from scratch and ditch all the pre packaged items. Maybe add a sour cream layer. I have my own version that I’ve made over the years that I mold in a bunt pan lined with plastic wrap. Once set overnight I flip it out on a platter, fill the center and drizzle the top with pico de gallo and surround the outside with shredded romaine and diced olives and avocados. You’ve given me great inspiration to try this with individual servings using mini bunt cake molds. You’ve totally eliminated that half eaten or almost fully eaten mess that results from this dish and, of course, solved the double dipping problem we can all relate to! You’re genius!

Are you sharing bundt pan recipe? Sounds like a fun presentation.

I’ve been cooking for my family for 31 years and was getting bored with foods to cook. So thankful I found your website. So far I’ve made about 10 of your recipes and love them all. Making this tomorrow. You have made cooking easier and fun again. Keep up the great job! Thanks for sharing with the world.

Thank you for sharing with us!

Making these this weekend! Thanks for sharing all these quick and easy recipes! You make cooking fun again!

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